Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
When I hear “pickle” I instantly think “dill” or maybe “bread & butter.” I don’t think “lime” or “miso” or “mango”. But there’s a world of pickles out there! The Indian Lime Pickle being just one. This version uses fragrant Key Limes.
An Indian spice mix that is used in Parsi cooking, but can be used in a variety of ways with meat, lentils or veggies. Different from South Indian Sambhar Masala.
